Rainbow Gnocchi with Pesto

1: Add everything for the pesto in a blender and blend until smooth. Add more water if needed.

2: Steam cauliflower in a steamer basket in a pot with 1” water until fork tender.

3: Remove hot cauliflower from the steamer basket directly into a blender or food processor. Blend until you get a mash and pour into a bowl.

4: Add salt and cassava flour 1/2 cup at a time. Mix well until you get a ball that is moist and holds together but does not stick to your hands.

5: Grab a 5 qt. pot and fill it with water, boiling it in preparation for your gnocchis.

6: Split your dough ball into 1/4's. Roll out the dough on a lightly floured surface into a snake-like shape about the circumference of a nickel.

7: Cut the gnocchis 1” apart from each other and place raw gnocchi on a plate lightly dusted with cassava flour to prevent sticking.

8: Add gnocchi into the boiling water and boil just until they float.

9: Take them out of the water with a slotted spoon.

10: Eat them fresh out of the water or finish them by sautéing in olive oil for 2-3 minutes over medium-high heat.

11: Serve with the pesto and top with hemp seeds, chili flakes, or truffle oil.